Creamy Chicken Cheese Enchiladas Recipes

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
• Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
• Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
• Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

CREAMY CHICKEN & CHEESE ENCHILADAS

Steps:

• Mix soup, sour cream, salsa, and chili powder.
• In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
• Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using).
• Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan.
• Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
• Top with tomato and green onion before serving.

CREAMY CHICKEN ENCHILADAS RECIPE

Steps:

• Melt butter in a large skillet over medium heat; add onion, and sauté 5 minutes. Add green chiles; sauté 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
• Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
• Bake at 350°F for 45 minutes.

CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SIMPLE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

ULTIMATE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
• Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
• While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
• Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
• Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

CREAMY CHICKEN & CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Sprinkle chicken with taco seasoning, wrap in foil and bake until internal temperature reaches 175 degrees. Remove from oven and allow the internal temp to reach 180 before unwrapping and cooling. Chop when cool.
• Stir soup, sour cream, salsa, and chili powder in medium bowl.
• Grease an 8 x 8-inch baking dish and coat the bottom with a thin layer of the salsa mixture.
• Stir 1 cup of salsa mixture, chicken, and 1/2 cup of cheese in a large bowl.
• Divide chicken mixture among tortillas, roll, and place in baking dish.
• Pour remaining salsa mixture over tortillas and spread evenly.
• Cover tightly with foil and bake 40 minutes.
• Remove foil, sprinkle with remaining cheese and bake until melted.
• Serve with toppings of your choice (shredded lettuce, sour cream, picante, etc.).

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
• Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
• Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
• Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY

Steps:

• Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
• Wrap the tortillas in a paper towel and microwave for 30 seconds.
• Preheat oven to 350°F (180°C).
• Place the chicken on the tortilla and roll tightly.
• Place the enchiladas in a baking pan and top with remaining sauce and cheese.
• Bake for 15 minutes, or until cheese has melted.
• Top with sour cream and cilantro.
• Enjoy!

CHICKEN ENCHILADAS WITH CREAM CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.
• Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
• Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.
• Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.

CREAMY CHICKEN RED ENCHILADAS

Steps:

• Heat oven to 350°F.
• Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
• Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
• Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.

CHICKEN CREAM CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.
• In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
• Heat until the cheeses are completely melted.
• Coat baking pan with cooking spray.
• Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
• Pour enchilada sauce over the rolled tortillas.
• Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

CREAMY CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Grease a 13x9" baking dish.
• Spread tortillas with cream cheese. Top each with some of the chicken, salsa and 3 cups Monterey Jack cheese. Roll tortillas up and arrange seam side down in prepared baking dish.
• Sprinkle with remaining 1/2 cup Monterey Jack, Parmesan and Cheddar. Pour half and half over top. Cover loosely with foil and bake until heated through, 35-40 minutes.
• Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.
• Garnish with green onionn and tomato.

CHICKEN CHEESE ENCHILADAS

Steps:

• In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups cheddar cheese to remaining soup mixture. , Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Top with reserved soup mixture. , Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.

CREAMY CHICKEN ENCHILADAS

Steps:

• In a saucepan, cook chicken, pepper, cream cheese and salsa until blended and cream cheese is melted.
• Spoon 1/3 cup of chicken mixture down the center of each tortilla. Roll and place seam side down in a lightly greased baking dish.
• Melt velveeta and milk together in saucepan until smooth. Pour over tortillas and cover with foil.
• Bake at 350 degrees for 20 minutes.
• Pour remaining salsa over the top. Let set for 5 minutes before serving.

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.